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Rack Of Lamb

Yield 4 servings


  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried whole oregano
  • 1/8 teaspoon garlic powder
  • 2 (1 1/2- to 2-pound) racks of lamb
  • 1/2 cup chopped fresh parsley
  • 1 cup Burgundy or other dry red wine
  • 1/2 cup butter

How to Make It

  1. Combine oil, salt, pepper, oregano, and garlic powder; brush on lamb. Place lamb, bone ends up, in a shallow roasting pan. Insert meat thermometer, if desired.

  2. Bake, uncovered, at 400° until desired degree of doneness: about 35 minutes or 140° (rare); about 55 minutes or 160° (medium); about 1 hour and 10 minutes or 170° (well done).

  3. Transfer lamb to a warm serving platter, reserving pan drippings. Sprinkle with parsley. Let lamb stand 10 minutes before slicing.

  4. Add wine to pan drippings in roasting pan. Cook over low heat, stirring with a wooden spoon to loosen browned crumbs. Add butter; simmer 4 to 5 minutes, stirring occasionally. Serve sauce with lamb.

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